5Bell Peppers, stemmed, seeded and ribs removed, halved and then sliced into thin strips
Guacamole, see separate recipe in the ‘Dips’ section
150mlSour cream
10Flour Tortillas
Tomatillo salsa, optional, (see separate recipe in the auces’ section)
8tbspEVOO, extra virgin olive oil
1tbspSmoked Paprika
1tspDry Oregano
2tbspGarlic based Taco Seasoning
2tbspRed Pepper Taco Seasoning
2tspSea Salt
1tspfreshly ground Black Pepper
Instructions
Set a large cast iron skillet or pan over high heat and let it heat up for 2 minutes until smoking. Add a 2 tbsp of oil to the pan and let this heat up for 1 minute. Add the chicken strips, frying on each side for 3-4’ while seasoning with half of the salt/pepper as well as the red pepper taco seasoning. Do this in 2 batches.
Remove from the fire and cover with wrap foil.
Add the remaining oil to the pan on high heat for 1’e. Add the onions and let sizzle, tossing not too often so that they get a nice sear. Cook for about 3’ and then add the pepper. Continue sauteing them for about 8’ while seasoning them with the smoked paprika, the garlic taco season and with salt and pepper as well as the oregano
Serve them in tortillas, first applying the guacamole, then the chicken strips followed with the peppers and onions and topped with the sour cream and the optional tomatillo salsa.